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Baked Chicken Burritos with Cheesy Green Chili Sauce

These baked chicken burritos are easy to make, featuring slow cooker chicken and a creamy cheesy green chili sauce, perfect for family meals or leftovers.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 batch Slow cooker Mexican chicken Prepared according to your favorite recipe.
For the Sauce
  • 1/2 4 oz. can Green chilies, mild
  • 1 medium Tomato Diced
  • 2 cups Chicken broth, low sodium
  • 1 tbsp Hot sauce To taste
  • 3 tbsp Flour For thickening the sauce
  • 1/4 tsp Pepper
  • 1/4 tsp Salt
  • 1/2 tsp Cumin
  • 2 tbsp Olive oil
For Assembly
  • 6 pieces Burrito-sized tortillas
  • 1 tbsp Butter For greasing the dish
  • 1 1/2 cups Cheddar, sharp Shredded
  • 1/2 cup Sour cream For filling

Method
 

Preparation
  1. Prepare the Mexican chicken in a slow cooker according to your favorite recipe and shred once cooked.
  2. In a saucepan, combine green chilies, diced tomatoes, chicken broth, hot sauce, flour, pepper, salt, cumin, and olive oil. Cook and stir until the sauce thickens.
  3. Preheat your oven to 350°F (175°C).
Assembly
  1. Warm each tortilla to make them easier to roll.
  2. On each tortilla, add shredded chicken, a sprinkle of cheddar cheese, and a spoonful of sour cream. Roll the tortilla to close the filling.
  3. Place the burritos seam-side down in a greased baking dish. Pour the cheesy green chili sauce over the top of the burritos.
Baking
  1. Bake in the preheated oven for 20-25 minutes, or until burritos are hot and cheese is bubbling.
  2. Let rest for a few minutes, then serve warm.

Notes

For a complete meal, serve with rice, beans, or salad. Top with extra sour cream, cilantro, or avocado if desired. To store, cool to room temperature and place in an airtight container. Keeps in the fridge for up to 4 days or can be frozen for up to 2 months.